Joined in 2023 
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Ingredients : Rice cakes[rice, refined salt, citric acid(E330), grain alcohol] / Ramen[wheat flour, modified starch, refined salt, palm oil, guar gum, sodium Pyrophosphate, sodium carbonate, potassium carbonate] / Seasoning powder[sugar, Kimchi seasoning powder(refined salt, kimchi soup powder, glucose, dextrin, glycine), chilli powder, maltodextrin, dried Kimchi flakes, acetylate distarch phosphate, dried cabbage, refined salt, vegetable base, monosodium L-glutamate(flavour enhancer), flavoring base powder] If you can only find frozen ones (that’s all right!), pop.em in the microwave for about a minute, until they are just starting to soften.
Additionally, I would recommend using egg, roasted seaweed and cheese to make this even more delicious. In my opinion, cheese makes a lot of difference to the dish. There's something about the sauce mixed with cheese that goes really well! Reheating: Reheat in the microwave in 1-minute intervals. Or warm in a large skillet until heated through. Add a splash of water if it looks dry. These cups of Rabokki are great for enjoying the popular Korean rice cake and noodle dish without the time or effort to make it from scratch. Rabokki (also spelled ddukbokki, ddeokbokki, dukbokki or topokki), is a beloved Korean dish with many variations and a rich history. Literally translated as “stir-fried rice cake”, this spicy rice cake and ramen dish is enormously popular as a street food and also enjoyed at home. It’s so good, once you get a taste, you’ll be craving for more!Storing: Cheesy rabokki's texture is best when eaten immediately. The noodles will bloat and break, and the rice cakes will stiffen in the fridge and lose their as bouncy texture. But if you have leftovers, let it cool to room temperature and store in an air-tight container in the fridge for up to 4 days. Truthfully it depends on time of day. For me, after about 10pm the instant version starts looking pretty darn good. The rest of the time, I’d have to go with the traditional-with-real-ingredients version though. Ingredients
Tteokbokki is a popular Korean streetfood, made out of chewy rice cakes (naturally gluten free) and a fiery red sauce. The word “ tteok” means “rice cakes” and “bokki” refers to “bokkeum,” which means “stir fried.” “ Rabokki” is what happens when you mix tteokbokki with ramen noodles. So, if you like tteokbokki (which most people do) and you like ramen noodles (I mean…who doesn’t like ramen noodles?), you will LOVE Rabokki. Sometimes I scroll through the rabokki hashtag on Tiktok to see how other people make their rabokki.Also, some people might choose to add chewy noodles ( jjolmyeon, 쫄면) instead of ramen noodles. Some people even add Korean ramen seasoning powder in addition to the spicy gochujang sauce. What do the rice cakes taste like? Some people liken them to gluten free gnocchi, only chewier. There is a definite bite to tteokbokki, not just because of the heat. Adding ramen noodles simply add another component to have fun digging around for in the pan. Before going vegan, one of my favorite Korean bars used to make rabokki with rice cakes, ramen noodles, tempura sweet potatoes, and deep fried dumplings! The idea is, you can pretty much add whatever you like to this dish, as long as you make enough sauce to coat it all in glorious fiery heat. Experience the gentle sweetness of YOPOKKI's sweet tteokbokki flavor, offering a delightful balance to the spicy and savory options. Rabokki (라볶이) is a Korean portmanteau for Ramyeon (라면, instant ramen noodles) and Tteok bokki (떡볶이, Korean spicy rice cakes). It is a popular dish to many Koreans, particularly amongst teenagers. It gives spicy, delicious and addictive flavor and is quite a filling food at a relatively cheap price. Probably that’s why it is popular. The standard ingredients that go into rabokki are Korean rice cakes, ramen noodles, Korean fish cakes, cabbage leaves, spicy gochujang sauce and hard boiled eggs (to top it up).
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